How to Make Ginger Syrup | Chaser
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- เผยแพร่เมื่อ 16 ต.ค. 2024
- On this episode of Chaser, I’m showing you how to make your own ginger syrup. It’s a staple in my home bar for use in Dark and Stormys, Mule drinks, and also just to make a delicious ginger beer when I’m looking for something non-alcoholic. There’s not too much to the process here so follow along and by the end of the video you will be making Ginger syrup before you know it!
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Ginger Syrup Ingredients:
1lb Cut and Peeled Ginger
2.5 Cups of Water
2 Cups of Sugar
Combine and Simmer Till Reduced to 3 Cups
Strain and Bottle
Music: The Savoy Special by Glenn Crytzer's Savoy Seven
syncopators.ba...
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Directed & Edited by: Greg
Produced by: Meredith Engstrom & Stefano Pennisi & Greg
Cinematography by: John Hudak
Created by: Greg
Slices ginger with a spoon, but stirs pot with a knife.
10/10, love your work, Greg
I see you've played knifey spoony before!
Spooning ginger is honestly the easiest way to peel it though. So he's doing just fine with that part of his technique at least.
He's very obviously slicing it with a knife.
He PEELED it with a spoon.
Peeling ginger with a spoon is the proper method, but I have defense for the knife-in-pot strategy.
Always fast to criticize the other dude, but the fact is, the spoon is better at peeling skin of ginger than anything else. Try it, see the diff. , then judge .
Pretty sure a tucked in Hawaiian style shirt is illegal anywhere south of St. Louis...
This is gonna kick my Moscow Mules up a few notches. I've just been using store-bought ginger beer like a sucker.
Nothing wrong with store bought ginger beer, just another way to do it!
How To Drink Oh, I know. Store-bought ginger beer is good on its own, but this just seems like something I gotta try. I probably won't want to go back after trying it, either.
Fever three Ginger Beer is the best I have found. I like a hot taste of ginger in my Moscow Mule and it's clearly enough (if it's too much you can switch to the fever three ginger ale). Besides it's not too sweety. Waaay better than Canada dry or other cheap ginger beer used sometimes to make Moscow mules
@@BisZwo agreed. I made that comment before I tried Fever Tree. Nothing beats it.
Ginger gumbo, ginger scampi, coconut ginger...
Underrated comment
Ginger kabob
Jenny did not get the joke.
Ginger and Mary Ann
No Ginger Shrimp? Pah
i oven baked the ginger on 225C for 3 hours after this recipe and it was amazing
Rly man? 225C for 3 hours for some sliced ginger? It sounds like it should burn that way.
@@KOdestruction It did burn
@@KOdestruction Must have been Fahrenheit, thats about 107 celsius.
Is there any chance we could get a "meet the team" special? I'd enjoy seeing who else to thank for this show, even if it's just one more person behind the camera
Edit: maybe also featuring their preferred drink(s)
He has already in a past episode
@@boarderking133 which one?
@@boarderking133 Hey, he asked which one!
@@zrize101 lol
I love these mid week Chaser episodes. They are like little teasers for the show on Friday.
I follow this recipe often and I’m always pleased. I bake the ginger bits in a small convection oven and eat them. Nothing goes to waste.
(Semi-)Pro tip(s): Use a mandolin slicer to, you know, slice ginger. It a lot easier and makes thinner slices for better flavour infusion (debatable, I know; but slicing is easier, hands down).
And try palm sugar for a little more complexity. I found out that's what they use for candied ginger (at least in India) and having a liquid version of that is cool !
I am 98% sure he used pure cane sugar, cuz it was large grain and stained
He said "to cut them in cubes, and not to go crazy with this" Why would he then use additional 10 minutes with a mandoline?
The thinner you slice, the more you’ll get that ginger fire like the grated stuff.
I just made some of this. Man, it's pungent, and that's without the extra ginger grated in. The Demerara sugar adds a nice complexity, too. Can't wait to add it to some club soda, lime and vodka this weekend.
Perfect way to start the early weekend, great episode as always Greg
I know it’s been awhile since you recorded this but I am watching all your videos since I discovered your channel! I made the ginger syrup today and it is delicious as well as the ginger “candy”, truly a no-waste recipe. A little ginger syrup over bourbon with ginger beer...amazing!
I really enjoy this channel's sense of humor. It brightens my day.
I have peeled the ginger and then threw it into the food processor and pulsed the blade a few times until i get a coarse grind. The flavor turns out fabulously.
Made this today. Have had 2 glasses of just it and topo chico and just now made my rendition of a cape codder with it. F'N great
Thumbs up for Demerara. It's my go-to syrup when color isn't an issue.
I usually use the back of a peeling or utility knive (i.e. the blunt side of the blade) to peel ginger. It's more comfortable in the hand than a spoon and just as effective.
I had a Penicillin the other day and thought, "Dang. How do they get so much ginger flavor in here?" Question answered.
Penicillin?
@@clippedwings225 It's a cocktail. Google says it's a mix of various whiskeys with lemon juice and honey-ginger syrup.
Was worried this dude was tasting straight penicillin.
goddam this guy is my soulmate. the shirt, the dance as he hits the rest of the ginger into the pot.. the rambling-as-long-as-it-involves-the-word-ginger..
Great, Simple, Easy to follow and to the point. This recipe works perfectly.
Thank you!
Ginger has to be the best flavor for a drink, period
Didn't expect the Ginger Mini shout out but I'm here for it
You bet that there’s a cocktail called a Ginger Rodgers. Muddle mint and ginger/pepper syrup in a Collins glass. Then add in gin and lemon juice and swizzle. Fill with crushed ice, top off with ginger beer, and garnish with a mint sprig.
Sounds awesome!
Getting ready to make some tropical pancakes with papaya pineapple coconut and ginger syrup.
WVU sighting! Great video Greg!
I've just made a honey lemon margarita, and man is it a fantastic twist on the classic!
Sounds lovely!
Recently stumbled on your channel and loving it! I'm going to make this to step up some Dark and Stormy's
This looks delicious! I'm enjoying these side tutorials. If possible, you should make a video for rock candy syrup. I can't find a reliable guide anywhere and the commercially available strips are all gross high fructose corn syrup concoctions. Anyways, great video!
Rock candy is just over-inverse simple that you optionally flavor. So 2 parts sugar to 1 cup sugar is inverse. That’ll actually crystallize if you give it something to seed on, but you can get more sugar than that dissolved into water. Just keep adding more to the pot until it won’t dissolve anymore.
Duuuude, that is like $150 worth of ginger!! Haha
What?!? Where do you live!? It’s like 2$ worth of ginger.
I may have exaggerated (just a tad!)... at the moment it’s $30/kg but I’ve seen it at $40+/kg.. (AUD)
My god, will it not grow there? I’m not exaggerating, it’s 2/3$ a pound here.
Like, really.....how does it cost that much dude
Can confirm - just made this and ginger was $25/kg (on special!) at the big brand grocery store
I did end up finding some for $15/kg at a farmers market though
(in Perth, Aus)
I’m a huge fan, but I don’t drink. I’m hyped to have home made ginger beer to try now, thanks chief!
You’re welcome!
Just made a half batch and made a ginger sidecar cocktail! So good thanks Greg
Dried out the ginger in the oven and blitzed it up into a powder for the rims of glasses.
This is just what I needed Greg! I recently purchased a kegorator for homebrew beer and am going to have one tap for carbonated water. Cant wait till my grapefruit tree is ripe in a couple months I'll be making the Oleo-Saccharum too =)
Thank you! How are you doing the seltzer? I’m looking into motorized carbonators at the moment myself.
yeah, basically my approach is going to be fill a 5 gallon "corny" keg with water, and hook up my tank of CO2 to it, crank up the pressure to like 30psi and roll/shake it back and forth on it's side for like 10-15 mins. This method is known to homebrewers as "crank&shake". There are other, more accurate techniques as well. Here's a nice review of a few that homebrewers use, from my fave homebrewing blog
brulosophy.com/2016/05/12/sparkle-fizz-methods-for-carbonation/
kiwi and avocado, spoon is great to use too
I love your videos :) these are very informative, and very entertaining.
Yes, mountaineer’s tent!!
i use to make my ginger syrup with a juicer. Get a good amount of ginger and juice it then get 2 parts ginger juice 1 part water and add to that amount equally sugar. Dissolve this under heat and youre good to go as its always decently spicy. Also this way you can get an easy and fast ginger lemonade if you mix it a bit with lemon juice and carbonated water. Also tried some variations with a decent amount of juiced raspberries or mango or honey(for Penicillin ma boys)
Cheers! :D
Lucas Selhorst j
What if you don’t have a stirring knife?
Look, we can go back and forth all day on these ridiculous hypotheticals but I can hardly imagine a household without a stirring knife anymore than I can without a spark plug colander.
How To Drink Touché
Just use your pie masher!
Can we get more chaser? I love this outdoor vibe and the tutorial.
I've made some ginger sirup a month ago, it was great! I hope that you will make some great exotic cocktails out of it.
Thank you for the delicious recipe! I can really feel the heat of fresh ginger by just drinking it with selzer! Fentiman's won't ever get my money again for a bottle of ginger beer! I'm really looking forward to mix some moscow mules (according to your recipe again of course 😋) for me and my friends!
Keep the show going Greg! Cheers! 🍻
Better than Fentimans, eh? We'll have to put that claim to the test. What about Fever Tree?
Thanks! So glad I found you!
check out the drink from Zahav called voodoo dreams. Its ginger simple syrup, fernet, and ginger ale. its the best thing I've ever put in my mouth
Sounds awesome!
Maybe a Gin-ger and tonic
Don't forget the Dark & Stormy - ginger and dark rum!
Love the ginger minj reference!lol
It’s easy to juice the ginger root and stir sugar into it, use 4 parts ginger juice to 3 parts sugar.
I heard adding a little vodka or Everclear (any neutral spirit) to a syrup can prolong its shelf-life significantly. I’ve never tried it myself, so take it with a grain of salt, but supposedly adding about 1 Tbsp (1/2 oz or ~30 mL) of vodka to a batch after it’s cooled can make it last longer.
You’re awesome, dude, thx for the guide:)
You’re awesome!
Nice tent!
Great stuff Greg as always! I was wondering what type of font you use for the ingredients lists in your video.
Dark and Stormy recipe: 2 oz. Kraken over full glass of ice, half a lime squeezed over, fill with Not Your Father's ginger ale....top with slice of candied ginger. Easy peasy! I'll try your ginger syrup though even if my brain is mumbling protest the entire time.
Oh man. I already have all the necessary ingredients! Gotta make this tomorrow.
Why does grating the last bit of ginger cause the shelf to diminish so if it has gone through the same boiling process? I would assume that it would essentially the same. Also, how long dies the grated, hotter variant typically last?
Not sure if this will help or work for you. I've made numerous marinades and sauces with ginger. I found grating it, or using a micro planer as you did worked well. For best results though I freeze the root and then I grate it using the side for hard Italian cheeses. It becomes almost powder like and incorporates much easier.
Making this now. Because you know snow.
This is how I make mine: 1. Cut up the ginger in small parts and blend it up. (Peeling isn’t necessary, as I’m going to strain it anyway and the peel is flavor neutral.). 2. Strain my ginger with a cheese cloth. (It’s easier to strain things now than when there’s a bunch of sugar in the mix.) 3. Add water to ginger juice to get the liquid ratio right.4. Throw in the sugar and simmer till it’s syrup. 5. Bottle.
I made ginger beer once and juiced out 2 cups of ginger for it (ruins your juicer btw you will never get all the fibers out) it was amazing.
Hey Mr. How to Drink, can I extend the life of my ginger syrup by briefly heating it to boiling every few weeks to sort of re-pasteurize it?
It's simmering as I type this :)
I’ve never tried it but I’d love to hear about your results! My thinking is that this should work though
@@howtodrink I'll probably finish this batch before 3 months but if not I'll let you know!
So - did it work or did you finish it before you could try?
That's it, shake it Greg!
The scenery is awesome (!!) and the ginger syrup turned out ok. A question though - how do you get more punch? Mine turned out very sweet even as a syrup (mixed with heaps of soda the flavor is overly sweet and very much like a very, very child friendly Ginger Ale). If you grate the ginger, how long will it last before bottling? Would perseveration help with one or a few oz rum? Cheers from Sweden!
Please tell me you are actually a Mountaineer fan, and I will love you even more than I already do! I literally did a double take with the tent in the background.
Sorry to disappoint, my brother in law went to WVU and my inlaws bought the tent for tailgating
How To Drink Well, since a family member went to WVU that means you can be a Mountaineer too. I’d tailgate with you! (Unless you are a Pitt fan, then I’m sorry we can’t be seen together)
Thanks! I tried making my own :D It tastes great!
YO so Starbucks has a lame as junk ginger drink for summer (it tastes like gingerbread, but there’s no gingery kick and I doubt it has actual ginger in it) so I’ve started making my own using a couple tbsp of this syrup and then your choice of coconut milk, almond milk, or cashew. I prefer cashew bc it’s lowest in fat, but I mean you could use any milk, it’s a creamy tasty summer drink. You can also add matcha, or berry purée or whatever the heck you want!
Adding a tablespoon or so of toasted cracked black peppercorns also adds a nice level of heat.
Hey, let's go Mountaineers!!!! (:
Ha! I was looking for a comment like this. I grew up in WV (now living in Australia) and I was wondering how the hell a Mountaineers canopy was chillin on Jersey Shore... @_@
Hi, loved your video. One question, for how long can I store the ginger syrup? needs to be in the fringe or can I store just in a cool and dry place?
Francisco Iván Salmerón Vélez fridge will last a lot longer
Kiwis. Spoon peels kiwis great.
Giving this a shot...I guess we'll see how it goes!
Might be able to use potassium metabisulphite to slow down mold growth. Or some other type of yeast killer (which is what makes mold grow)
Aren't those pyrex measuring cups 2 cups standard?
Which means you actually put twice as much sugar and water in there compared to what you said you put in.
Using this recipe I chose to make a type of hot toddy.
8oz green tea
.5oz of ginger syrup
1 to 1.5oz of Maker's Mark
I never realized that is Demerara sugar. I actually HAVE that. I got it specifically for caipirinhas 😮
Hmmmm.... that ginger syrup added to good apple cider, then fermented with a (secret) ale yeast? By Jove, it might just work! Thx. dude!
Your measuring cup looks like 2 cups. So did you actually put in 4 cups of each?
Is there a video on homemade root beer too?
It sounds like you mean to say "rich simple syrup" everytime you say "inverted simple syrup". Rich simple is just a 2:1 simple made of any sugar.
Inverted sugar is where you cook pure, usually bleached, sucrose in water adding a small amount of lemon or cream of tartar in the hopes of breaking the sucrose into glucose and fructose and then reforming them with an inverted chirality. This is useful because the inverted sugar will have a lower water content and a slightly sweeter taste, so it will be sweeter and last longer.
lol I made ginger syrup a week ago and fucked it up, should've waited for the chaser. thanks for your videos
You just made a different syrup is all
Finally got around to making this and it’s delicious thanks for the video. If you save the ginger you sliced up and put it on a cooling tray you can lightly dust it with some sugar and you get candied ginger!
Awesome video!
I was wondering that, you could add little citric acid (E330) and it would even out the sweetness of sugar? Maby teaspoon or two? Maby I test it by myself. :)
Thanks for these drink videos.
Let's go Mountaineers!
I got distracted by the WVU pride as well. Is he a mountaineer?!
Jason L Been trying to figure this out as well!
Bet it would be good in some light roast black coffee.
Ginger Rodgers is a drink at Carthay Circle in California Adventure 😁
Ginger and ginger....sounded like how Forest Gump was talking about shrimps.
This guy knows what he is doing for sure.
How much liquid would you recommend if using a pressure cooker instead? Will have alot less evaporation and @ 12 psi @ 250 degrees F. it will cook alot faster. Perhaps 2 cups of water and 1 lb of ginger?
hi, i would like to ask i want to make lemon ginger syrup, where exactly can i add the lemon? inside the pot before the simmering process?Also, the description recap of the ginger syrup recipe, it's written recude, do you mean reduce? I would really appreciate a response from you.Thanks in advance.
Let’s Go!!
Mountaineers!!!
Everywhere I look, a cup is something different in terms of grams for sugar or ml for water. Can you tell us how many grams of sugar goes into your cup and how many ml of water you use in a cup? I would just take it as a ratio, but then we're using a fixed amount of ginger so ideally we should know an absolute measure of water and sugar too. Thanks!
8oz is a cup, so its 240ml
@@ausriokas14m But every country has their own idea of what a cup is.
Mad respect for the WVU tent lol
I grated all my ginger and added 1.5 oz of vodka to every 1 cup of syrup and it’s lasted 2 months so far and I’m sure it’ll last a lot longer
Too funny, I just made ginger syrup, get online and ta-da! I see ginger syrup. There is a Ginger Rogers Cocktail, if I recall. Can't get you all the ingredients off the top of my head. Ginger syrup, grapefruit, gin....and other "Stuff". Google will find it for you if you're curious. I made ginger candy with the leftover ginger. Great garnish.
Were you going for a Repo Man reference with this comment? I hope you were...
Do you have an alternative to this that is instant? Like can I just use 1g of ginger, 0.55g water, and 0.83g of sugar in a mortar and pestle for an equal effect?
Could I use ground ginger from a jar to make ginger syrup or would you not recommended that?
Followed your basic recipe but: 2 cups sugar, 1.25 cups water, instant pot high pressure for 30 minutes.
Very helpful, thanks Greg. How do you think this would do as a substitute for store bought ginger beer in something like a dark and stormy?
I'm also interested in this. Just had Dark and Stormy's last weekend.
It would be even better. He made ginger beer at the end of this video. homemade>store bought.
How good a substitute would this be for a penicillin? I know it’s not honey syrup ginger juice but should work right?
greg, is an inverted type of syrup noticeable from a regular one?
I love the vid, and ginger. Perhaps you need some more lights standing in the shade.
Can I make this with less sugar? I already went down on sugar like 30% but this just made it more watery. Can I use only water or a non suggary alternative? It's far too sweet for me likings